Peach Cream Pudding

I love desserts , puddings a lot. So this time i tried with a different fruit, peaches. I bought the del monte's peach halves,  which are precooked. 

Ingredients :

1. Canned peaches - 500 grams
2. Milk- 1/2 litre
3. Cream-170 gram
4. Sugar- 1 glass
5. Milkmaid-1 tin
6. Chinagrass- 15 grams
7. Water - as required to soakchina grass - 1 glass minimum,
8. Nutmeg powder- a pinch 
9. Saffron - a pinch

How to Cook:

1. Separate the peaches from the canned solution.Keep the solution aside.
2. Mash  the peaches  well.
3. Mix the mashed peaches with the solution and keep this aside. ( I took 1 peach halve for the decoration )
4. In a heavy bottomed saucepan , pour the milk and bring to boil.
5. When the milk come to boil , add the cream and milkmaid.Stir the mixture on medium flame for 15 minutes.
6. Adjust the flame and again stir for  5 to 10 minutes till it start to thicken.( I check the consistency by moving the mixture with a spoon. While moving the mixture with the spoon, we will be able to see the bottom of the pan , you will see the solution getting separated from the sides.)
7. Double boil the china grass till it fully dissolves.
8. Mix the china grass solution with the milk milk-maid mixture, Make sure you mix them both before they get cold.
9. After sometime, you will see it will start to thicken .(within 2 minutes)
10. Now add the mashed peaches.Keep this aside for 20 minutes.
11. After 20 minutes, press with a spoon and you will feel it started to thicken.
12. Keep it in freezer for 2 hours.
13. After 2 hours , place in normal refrigerator.
14. Decorate with sliced peach halves .

Parippe Payasam

Ingredients :

1. Dal - 1 cup
2. Jaggery- 1 kg
3. Ghee- 3 tbsp
4. Coconut Powder- 10tbsp
5. Cashewnuts- 15 nos
6. Raisins- 1 nos
7. Cardamon powder- 1 tbsp
8. Coconut pieces- 20 nos

  Making Jaggery Syrup:

1.  Grate the jaggery well. 
2. Heat a pan and add 1 Cup water , transfer the grated jaggey .
3. Cook in low flame till the jaggery is completely dissolved.
4. Let it cool and after it is cool , pass it through a strainer to get a clear jaggery syrup.

Coconut Milk

• First Milk  :Mix  5 tbsp of coconut milk powder with 3 glass  luke warm water.

• Second Milk: Mix 5 tbsp coconut milk with 1/4 cup luke warm  water.

How to Cook:

1. Roast the dal till it start turn to brown.

Dal before roasting

Dal after roasting.

2.    After it is done, keep it aside till it turn warm.
3.    Wash it well and drain the water out.
4.    Cook the dal in cooker with little water to 3 whistles.
       ( Always keep in mind the dal will be hardened after it gets cooked in jaggery  , I love to bite dal while i have payasam , so have cooked the dal acoordingly.

5.   After it is cooked , transfer the cooked dal into the pan.

Dal in Pan

6. Transfer the jaggery syrup over the dal.

Dal and jaggery mixed.

7. Mix it well and stir continuously for sometime in low flame  ( approximately around 20 minutes ) till the mixture start to thicken.

8. When the mixture start to thicken , add ghee and stir for 2 minutes.

Adding ghee.

9. After 2 minutes , add the first milk and cook in low flame for 15 minutes, stirring continuously.

10.  After 15 minutes , the kheer will start to thicken ( Always keep in mind the consistency of the kheer will even more reduce after it gets cool down, So accordingly when the consistency is good enoough , switch off the flame).

Adding first milk

Mix it well and stir for sometime

Stir for 15 minutes minimum and the kheer will start to thicken .

11. After the kheer is ready add the second milk and make sure you dont cook it .

12. After you add second milk , stir once and mix well. Switch off the flame.

Adding second milk

Stir well.

Stirred and ready to add the fried items.

13.  Fry the cashewnuts , raisins , coconut pieces separately and keep this aside.
14. When the kheer is reayd add the fried items and cardamon powder..
15. Serve hot .

Semiyo Payasam / Vermicelli Kheer

Ingredients :

1. Milk - 1 1/2 litre ( 6 Cups) , I used the full cream one.
2. Vermicelli / Semiyo - 1 Cup
3. Ghee- 2  tbsp
4. Saffron - 1 pinch
5. Sugar- 1 1/ 2 Cup to 2 Cup according to the sweeteness you need.
6. Cahsews  and Raisins  - 1/2 Cup
7. Cardamon powdered- 1 tsp

How To Cook :

1. Fry the Vericelli in 1 tbsp ghee till it turn golden brown. Make sure not to get burnt.
2. Boil the milk.Add saffron . When the milk comes to boil, add the vermicelli and let it get cooked.Keep on stiriing till it get cooked. 
3. After the vermicelli is cooked, keep on stirring till the milk start to thicken.( Step 2 and Step 3 together might take minimum 20 minutes)
4. Add sugar and bring to boil.
5. Fry the cahsewnuts and raisins in 1  tbsp ghee
6. Add the cardamon powder,cashewnut,raisins.

Strawberry Chocolate Shake

Ingredients :

1. Strawberry  - 4 Nos
2. Chocolate syrup - 2 tbp
3. Cream - 2 tbsp
4. Milk - 1 Cup
5. Sugar- 3 tbsp

How to cook :

1. Wash and clean the strawberries . Chop the strawberries.
2. Blend the strawberry , cream ,chocolate syrup, milk, sugar in a mixie.

Note : Adding 4 tbsp vanila icecream adds taste to the shake.

Strawberry Shake

Ingredients :

1. Strawberry  - 4 Nos
2. Cream - 2 tbsp
3. Milk - 1 Cup
4. Sugar- 3 tbsp

How to cook :

1. Wash and clean the strawberries . Chop the strawberries.
2. Blend the strawberry , cream , milk, sugar in a mixie.

Note : Adding 4 tbsp vanila icecream adds taste to the shake.

Chakka moloshyam (Jack Fruit Moloshyam)

Jackfruit is a fruit that is common all throughout Asia.Jackfruit is rich in nutrients such as sodium, potassium, iron, vitamin B6, calcium, zinc, and many other nutrients. Jackfruit can lower blood pressure, cure fever , fight asthma and diarrhea. The fruit is also a good source of vitamin C which is known for its antioxidant properties so it can also boost your immune system..This fruit also has nutrients that fight ulcers, and indigestion. Jackfruit can also slow down aging and cell degeneration.

Ingredients :

1. Jack Fruit Pods cut into pieces - 3 Cups
2. Jack Fruit Seed - 10 Nos
3. Pepper mashed - 15 nos
4. Chilly Powder- 1/2 tsp
5. Turmeric Powder- 1/2 tsp
6. Salt - as required
7. Oil as required
8. Curry Leaves

How to Cook :

1. Clean the jackfruit pods well.
2. Cut the jackfruit pods into pieces.
3. Remove the skin of the Jackfruit seed.( It has three layers.Remove the layers till you get a pure white layer.The last layer to be removes will be brown layer)
4. Cut into 4 pieces and set aside.
5. Transfer the jack fruit pieces, turmeric powder, chilly powder, pepper mashed, jackfruit seed  with required salt to the cooker with 1 1/2 cup of water. Cook to 3 whistles.
6. Open the cooker and add 1/4 cup water if required enough for the gravy and boil for 2 minutes.
7. After 2 minutes , add oil and curryleaves.

CHAKKA PUZHUKKE (Jack Fruit puzhukke )

Ingredients

1. Jackfruit cut into square pieces - 4 Cup
2. Jackfruit seed  - 10 Nos cut into pieces
3. Chilly Powder- 1tsp
4. Turmeric - 1/4 tsp
5. Green Chilly- 4 
6. Garlic pods- 2 pods
7. Coconut- 2 Cup
8. Onion Shallots- 6 No
9. Salt - as required
10. Curry leaves

How to Cook:

JACK FRUIT CUT INTO HALF

JACKFRUIT PODS

JAKFRUIT PODS CUT INTO PIECES+ JACKFRUIT SEED CUT INTO PIECES

1. Transfer the jack fruit pieces, jackfruit seed pieces ,water, salt , turmeric , chilly powder  to the cooker. 
2. Cook the jack fruit pieces in a cooker to 2 whistles. 
3. Grind the coconut , green chilly,garlic, onion shallots.
4. Make sure it donot get grinded much.
5. Add the grinded mixture to cooked jackfruit.
6. Bring to boil .IF required add little water. But make sure the gravy should not have much water. 
7. Add oil and curryleaves.
8. Transfer to serving dish.

Note: You can also grind coconut , greenchilly and jeera and add to the jackfruit gravy .But we donot add onin shallots and jeera together.

Chembu kichadi( taro stem kichadi )

There are 2 types of chembu or taro plant .Taro plant is highly nutritious.

Most edible taro has irritating, needle-like crystals (oxalic acid), and must be cooked to dissolve it. Undercooked taro root and taro leaves can cause extremely unpleasant itching in your mouth.

But the big taro plant is said to cause less itching . So i have used the big chembu for cooking this recipe.

To reduce itching tendency always apply oil on ur hands before you start touching the taro plant. We also call it "thalu" in kerala. This is something very special we make in kerala at my place. 

Ingredients

1. Thale pieces - 5 Cup
2. Turmeric Powder- 1/4 tsp
3. Chilly Powder- 1 tsp
4. Green Chilly- 4 No
5. Crushed mustard- 1/4 tsp
6. Coconut grated- 1 Cup
7. Mustard -  1 tsp
8. Red Chilly- 3 nos
9. Fenugreek seeds- 1/4 tsp
10. Curd 1 Cup
11. Salt as required
12. Oil for cooking
13. Curry leaves

How to Cook :

Kanni chembe big chembe

kanni chembe cut lengthwise

kannichembe skin peeled off

kanni chembe cut into thin pieces

1. Add the thale , 1 cup water, turmeric powder, chilly powder into the cooker.
2. Cook in the cooker to 5 or 6 whistles.
3. Grind  the coconut, greenchily, crushed mustard just for 1 or 2 rounds.Make sure it doesnt become fine paste.
4. Add this grinded paste to the cooked thale.
5. Add 1/2 cup water and cook for sometime.
6. When it start to boil add the curd .
7. Add oil to the pan , add the redchilly mustard and fenugreek seeds. Let the mustard splutter.
8. Add this to the curry.
9. Add the curry leaves.
10. Tranfer to serving dish . 
11. Serve with hot rice.

Mango pudding

This pudding is to be best made in Mango season during when we get very ripe  mangoes..Since now it is off season i had to mix mango pieces with sugar to get a sweet taste.

Ingredients

1. Mango pieces - 1 1/2 cup
2. Milkmaid- 1/2 tin
3. Milk- 1 cup
4. Water- 1/2 cup
5. China grass- 5 grams
6. Cream 3 tbsp
7. Sugar - 6 tbsp

How to Cook:

1. Mix the mango pieces with 6 tbsp sugar .Keep aside  in fridge overnight .
2. Add the mango pieces to a mixie  and grind it quicky.It should not be a paste form. .
3. Double boil the Chinagrass till it fully dissolves.
4. Boil the milk.When the milk come to boil add the milkmaid, cream and stir for 10 minutes.
5. Mix the chinagrass solution and milk- milkmiad mixture. Make sure you mix it when both the milk milkmaid mixture and chinagrass solution are hot.Let it cool.
6. After 20 minutes , when it is cool , add the mango  mixture. keep it aside for half an hour. 
7. After half an hour , it will start to thicken.
8. Garnish with cherries.
9. Refrigerate it for 3 hours.

Mushroom Varuthe Aracha Curry

My mom is a great fan of mushrooms. We should be very careful in selecting the mushrooms as some mushrooms are toxic.
I bought this home made mushrooms which we get from my nearby home.
So i found it safe to be cooked.

Ingredients

1. Mushroom - 3 cups
2. Onion  chopped- 1 No
3. Coconut - 3/4 cup
4. Red chilly  - 6 No ( of you want more spicy add 2 more )
5. Onion Shallots- 10 Nos
6. Whole Coriander- 2 tbsp
7. Tomato chopped - 1 No
8. Pepper - 6 Nos
9. Green Chilly slit - 2 nos
10. Ginger chopped to pieces- 1 tsp
11. Salt as required
12. Oil as required
13. Curry leaves

How To Cook :

1. Wash the mushrooms well
2. Soak musrooms in salt and turmeric water for half an hour.
3. After half an hour , remove the stem and cut out the flower.
4. Cook the mushrooms in 1 cup water to 3 whistles in a cooker.
5. Fry the coconuts till golden brown . Keep aside.
6. Add 1 tsp oil to the pan and fry the onion shallots , curry leaves and keep it aside.
7. Add 1 tsp oil to the pan and fry the red chilly . Keep it aside.
8. Fry the coriander and keep it aside.
9. Make a paste of the fried items in a mixie and keep it aside.
10. Add the paste to the cooked musrooms.
11. Also add the greenchilly, ginger, tomato, little water and bring to boil.
12. Add salt as per taste.
13. Add oil to the pan and fry the onions . 
14. Garnish the curry with fried onions.

VADUKAPULI NARANGHA CURRY

Ingredients

1. Vadukapuli Naranga - 1 No
2. Green Chilly -  10 nos chopped 
3. Ginger - 25 grams chopped to small pieces
4. Chilly powder- 4 tbsp
5. Fenugreek seeds- 1/4 tsp
6. Asafoetida- 1 tsp
7. Salt as required
8. Oil - 3 tbsp

How to Cook

VADUKAPULI NARANGHA 

1. Cut the narangha into small square pieces .
2. Remove the seeds of the narangha and also make sure  you dont remove the skin.
3. Fry the fenugreek and make a powder of it. Keep it aside.
4. Mix the narangha with ginger , green chilly , fenugreek powder, salt, asafoetida,oil, chilly powder  well.
5. Keep aside for 1 day.
6. Next day transfer to a bowl and refrigerate it.

Nut Meg pickle

Nutmeg is what we call " jathiikka  " in Malayalam  Nutmeg is covered with red mace. The outer yellow color part is called the nutmeg fruit. We use this nutmeg fruit  cut into pieces to make this pickle.I will upload the pic of the nutmeg fruit.IF you google it , you will see the nutmeg fruit.
It is very good for the stomach. 

  

Ingredients

1. Nut Meg - 10 nos skin ( yellow part of it )
2. Chilly powder- 3 tbsp
3. Asafoetida- 1 tsp
4. Fenugreek seeds- 1/4 tsp
5. Salt as required
6. Oil - 3 tbsp

How to Cook

1. Cut the jathikka into pieces and soak in water for 1 hour.
2. After 1 hour, drain out the water .
3. Fry the fenugreek and make a powder of it.Keep it aside.
4. Add oil to the pan and when it is hot saute the jathikka pieces in it for sometime.(10 minutes minimum )
5. Add 1/2 glass water and cook till the water gets dried off.
6. Mix the jathikka with , salt, asafoetida,fenugreek powder, chilly powder  well.
7. Heat oil and mix it with the jathika pieces
8. Keep aside for 1 day.
9. Next day transfer to a bowl and refrigerate it.

Malai Koftha

Ingredients

For the Kofthas

1. Paneer - 10 Nos grated
2. Potato- 2 No medium sized
3. Beans- 10 No chopped into tiny pieces
4. Frozen Green Peas- 1/2 Cup
5. Carrot- 1 no chopped to tiny pieces
6. Green Chilly - 2 No chopped
7. Ginger garlic paste- 1 tsp
8. Corn Flour- 2 tsp
9. Salt as required
10. Coriander leaves chopped
11. Maida /  All purpose flour- 1/2 cup or as required to get a thick dough
12. Maida to dip before fryign the kofthas.
13. Oil for frying

How to Cook :

1. Cook the potato in cooker to 2 whistle.
2. Steam the Carrot , Beans for 15 minutes.
3. Boil the frozen green peas for 2 minutes. Drain out the water and set aside.
4. Mash the potato.
5. Mix the potato , paneer , coriander leaves,green chilly , ginger garlic paste cooked beans , carrot and peas with hand together  very well.
6. Add the 2 tsp  corn flour  and maida enough to make the dough thick .(Dough should not have much water.)
7. Make goose berry sized balls.Roll the ball in the maida dough .
8. Fry the balls till it becomes brown colour. It will take around 5 minutes.( Keep on adjusting the flame as required so that it is not over cooked )

For the gravy

1. Onions - 3 Nos chopped
2. Cloves- 3 no
3. Cardamon- 2 nos
4. Tomatoes - 1 No chopped
5. Butter - 2 tsp
6. Ginger - Garlic paste - 1 tsp
7. Coriander Powder- 1 tsp
8. Chilly powder- 1 tsp
9. Turmeric powder- 1 tsp
10. Garam Masala - 3 tsp
11. Coriander leaves chopped
12. Sugar - 2 tsp
13. Milk - 1 cup
14. Cream - 3 tbsp
15. Oil as required

How to Cook 

1. Add oil to the pan, when it is hot add cardamon , cloves . Saute for 1 minute.
2. Add the onions and  saute the onions  till translucent . It should not turn brown.
3. Add ginger garlic paste, saute for 1 minute.
4. Add the masalas and cook till the raw smell goes off.
5. Add the chopped tomatoes and  saute for 2 minutes.
6. Add 1/4 cup water and cook till the oil starts leaving the sides.
7. Switch off the flame and keep aside to cool
8. When the gravy cool down , add to a mixie and make a paste of it .
9. Add butter to the pan and and the grinded paste into it and cook for 2 minutes.
10. Add 1 cup milk and the 3 tbsp cream and cook for 1 minute.
11. Add sugar ( optional ) but it adds taste to the curry. 
12. Add the kofthas and cook for 5 minutes.
13. Switch off the flame .
14. Garnish with coriander leaves.

Papaya Pudding

I tried this recipe for a change. Those who love the taste of papaya will like this .

Ingredients:

1. Ripe papaya - chopped to pieces- 2 cups
2. MilkMaid-  1 tin
3. Milk- 1/2 cup
4. China Grass- 5 grams
5. Water- 1/2 Cup
6. Sugar- 6 tbsp

How To Cook

1. Mix the papaya pieces with 4 tb sugar and 1/2 cup water.Keep aside for 2 hours.
2. Cook the papaya for 5 minutes.Keep it aside.
3. When it cool down , add to a mixie  and grind to a paste form .
4. Double boil the Chinagrass till it fully dissolves.
5. Mix the milk maid and milk .Boil milk milkmaid mixture.
6. Mix the chinagrass solution and milk- milkmiad mixture. Make sure you mix it when both the milk milkmaid mixture and chinagrass solution are hot.Let it cool.
7. After 20 minutes , when it is cool , add the papaya mixture. keep it aside for half an hour. 
8. After half an hour , it will start to thicken.
9. Garnish with cherries.
10. Refrigerate it for 3 hours.
11. Serve chilled.

Note : When you use the papaya, please make sure you use only the inner very very ripe part. Please avoid the outer layers especially layers near to the skin of papaya.
Adding vanilla essence adds taste to the pudding.
If you want a very light flavour of papaya , add only 1 cup.
IF the papaya is very ripe , please reduce milkmaid to 1/2 tin and use 1 cup milk instead.

Elaneer pudding / Karikke pudding/Tender Coconut Pudding

In kerala , we  have lot of coconuts. We use coconut in different forms.We use the young coconuts for making this pudding.Tender coconuts are very healthy  and nutritious.It is  composed of sugar , minerals, vitamin  C, electrolyte - potassium, amino acids, anti oxidants  It is given to patients having diarrhea.It is a healthy drink given to pregnant women too.

Ingredients

1. Elaneer/ karikke pieces/ Tender coconut pulp - 2 cups
2. Elaneer water / karikkum vellam/Tender coconut water- 2 cups
3. China grass- 10 grams
4. Milkmaid- 1 tin
5. Milk- 1 1/2 cup
6. Water- 1/2 glass
7. Sugar- 4 tbsp
8. Coconut grated- 1/2 cup

How to Cook :

1 . Mix the coconut pulp and coconut water in a mixie just to mix it. It should not be grinded too much , we should get the pulp to bite in the pudding.

MIX ELANEER AND ELANEER PULP WELL

2 .   Mix the milkmaid with the milk, 2 tbsp sugar  and boil it.

MIX MILKMAID WITH MILK

3 . Soak the chinagrass in 1/2  glass water  for 15 minutes..Double boil the chinagrass in a bowl till it dissloves completely ( When you start to double boil chinagrass, keep another bowl of water for boiling.Approximately when the water in the another boil start to boil , china grass would be fully dissolved and ready to be used).

4. Mix the chinagrass into the milk milkmaid mixture. Always make sure you mix these when both the milk and chinagrass solution  are hot.

MIX CHINA GRASS SOLUTION , MILKMILKMAID

 5.Let the mixture cool .

6. Mix the coconut water into the milk milkmaid mixture . Mix it well . Keep aside for 20 minutes.
7. It will start to thicken.

SET ASIDE FOR 20 MINUTES AND IT WILL START TO THICKEN

8 Heat a pan and  put the grated coconut ,2 tbsp sugar. Fry it in low flame till it start to turn brown.
9.Garnish the pudding with the fried coconuts.
9.Refrigerate it for 3 hours. 

AFTER REFRIGERATING FOR 2 HOURS.

Note: When you mix milk and milkmaid  if you do like this , it is better. Boil the milk.When the milk come to boil add the milkmaid and stir for 10 minutes.

Prawns Biriyani

Ingredients:

1. Prawns - 1 1/2 Cups
2. Onion- 3 No
3. Basmati Rice- 2 Cup
4. Onion - 2 No for frying.
5. Tomato- 2 No
6. Mint + Coriander Leaves chopped- 1/2 Cup
7. Coriander Powder - 1 tsp
8. Turmeric Powder- 1/4 tsp
9. Garam Masala-1 tsp
10. Green Chilly - 1 No
11. Cloves- 6 No
12. Cardamon- 4No
13. Bayleaves
14. Cashewnut Paste- 2tbsp
15. Cashewnut and raisins - 1/s cup
16. Salt
17. Oil
18. Ghee- 3 tbsp

Marinade:

1. Chilly Powder- 1 tbsp
2. Turmeric Powder-1/2 tsp
3. Salt to Taste

How to Cook:

1. Marinate the prawns with the ingredients and keep aside for 1 hour.
2. Cook the prawns .Stir fry the prawns for sometime till it gets cooked.
3. Wash the rice well and soak in water for half and hour.
4. After half an hour, drain out the water , keep the rice aside.
5. Soak the cashewnuts in 1/4 cup water and make a paste of it.
6. Add oil to the pan, add cloves , cardamon , bayleaves , saute for 1 minute.
7. Add onions and  saute the onion  till it turn golden brown.
8. Grind the coriander leaves, mint leaves, cashewnuts ,greenchilly, garam masala , coriander powder,tomatoes, turmeric powder  to a finepaste and add to the sauted onions.Cook for 5   to 7 minutes.
9. Add the rice to the onions and Saute for 3-4 minutes taking care not to burn the rice kernels.
10. Add the cooked prawns and mix it well.
11. Add 4 cups of water , 1 tsp lemon ,salt and bring to boil.
12. Close the pan and cook for sometime.
13. Check in between  whether the rice  is cooked.Cook for minimum 20 to 25 minutes.
14. Add ghee to the pan and fry the raisins and cashewnuts.
15. Add oil to the pan ad fry the onions.
16. Garnish the cooked rice with fried onions, cashew and raisins.